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Related recipes: Cheese, Chile Peppers, Dairy Foods, Easy, Eggs, Grains, Mexican, Potlucks, Side Dishes, Soya-Free, Tomatoes, Vegetarian, Winter
Enjoy a favourite Mexican dish with fewer calories and less fat. Evaporated skimmed milk works well as a substitute for cream in this recipe.
Ingredients
8 ounces (230g) evaporated skimmed milk
2 eggs
1/3 cup (40g) flour
12 ounces (340g) green chilli peppers, whole (three 4-ounce cans)
6 ounces (170g) reduced fat cheddar cheese, grated, divided
6 ounces (170g) reduced fat Monterey Jack cheese, grated, divided
1 cup (240mL) tomato sauce, (one 8-ounce can)
Directions
Preheat over to 350°F (175°C).
In a medium bowl, beat evaporated skimmed milk with eggs and flour until smooth.
Split open chiles; set aside.
Mix jack and cheddar cheeses together. Reserve 1/2 cup (115g) of cheese for topping.
In a 1 1/2 quart (1.5L) casserole dish, alternate layers of chiles, cheese and egg mixture. Slowly pour tomato sauce on top and sprinkle with the reserved cheese. Bake for approximately 1 1/4 hour.
